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Vegan cheesecake with confit lemons
Fruit and vegetables
1 small bunch fresh lemon
thyme
3
lemons
, very thinly sliced
40ml/1¼fl oz
lemon juice
1
lemon
, zest only
Tins, packets and jars
14g/½oz
plain flour
Cooking ingredients
200g/7oz
caster sugar
1
vanilla pod
, seeds removed
20g/¾oz
caster sugar
50g/1¾oz
coconut oil
, melted
pinch
salt
pinch ground
cinnamon
180g/6¼oz
caster sugar
1
vanilla pod
, seeds removed
50g/1¾oz
cornflour
Biscuits, snacks and sweets
200g/7oz
digestive biscuits
Dairy, eggs and chilled
700g/1lb 9oz silken
tofu
160g/5⅔oz vegan
cream
, whipped
Other
1 bunch lemon verbena
Back to recipe
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